I have a confession. For years, I turned my nose up at buckwheat pancakes. My only experience was at a diner that shall not be named, where they served leaden, grey, vaguely bitter hockey pucks that tasted like punishment. I swore them off. Then, on a freezing morning in a tiny cabin in Vermont, my friend Mark made a stack from his grandfather’s recipe. The smell alone—earthy, toasty, deeply comforting—made me reconsider everything. One bite, and I was a convert. These weren’t dense; they were incredibly light. They weren’t bitter; they had a complex, nutty flavor that made regular pancakes taste, well, boring. I begged for the recipe, tweaked it for six months, and now? This is the only pancake recipe you’ll find in my kitchen. It’s the one that will make you a believer, too.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 10 mins | 15 mins | 25 mins | 3-4 (makes ~8-10) | Easy |
Why You’ll Love This Recipe
- They’re naturally gluten-free and have a robust, nutty flavor that stands up to any topping.
- The texture is miraculously light and tender, not dense or gritty like some whole-grain pancakes.
- They’re surprisingly satisfying—you’ll find you’re full for hours after just a couple.
- They freeze like a dream, giving you a from-scratch breakfast on even the busiest mornings.
Grab These
- 1 cup buckwheat flour (I only use Bob’s Red Mill for this)
- ½ cup all-purpose flour (or a 1:1 gluten-free blend if you’re going full GF)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon (my secret weapon)
- ½ teaspoon fine sea salt
- 1 ¼ cups buttermilk* (see my pro-tip below if you don’t have any!)
- 1 large egg
- 3 tablespoons melted butter (plus more for the griddle)
- 1 teaspoon pure vanilla extract
Let’s Make It
First, get your griddle or a large non-stick skillet preheating over medium-low heat. This is key. You want it nicely heated but not screaming hot, otherwise the outside will burn before the inside cooks. We’re aiming for a steady, gentle heat.
In a large bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon, and salt. Get it all really well combined. Now, in a separate bowl or a large liquid measuring cup, whisk together the buttermilk, egg, melted butter, and vanilla until it’s smooth.
Here’s the most important step: pour the wet ingredients into the dry ingredients. Now, walk away from the whisk and grab a spatula. Stir with the spatula, using a gentle, folding motion. Stop stirring when there are still a few streaks of flour visible. I mean it. STOP. A few lumps are not just okay, they are mandatory for tender pancakes. Overmixing is the enemy of fluffiness. It develops the gluten and gives you those tough, dense pancakes I used to hate.
Let the batter rest for exactly 5 minutes. Don’t skip this! It allows the buckwheat flour to hydrate fully and gives the baking powder a chance to start working its bubbles, which translates to a better rise.
Now, check your griddle. It’s ready when a few drops of water sizzle and dance across the surface. Add a little pat of butter and swirl it around. Using a ¼ cup measure, pour your batter onto the griddle. Cook until you see little bubbles forming on the surface and the edges look set, about 2-3 minutes. Slide your spatula underneath and flip! They should be a beautiful golden brown. Cook for another 1-2 minutes on the other side until cooked through.
Serve them immediately, right off the griddle. That’s the pancake law in my house.
Nutritional Facts (Per Serving – 2 pancakes)
| Nutrient | Amount |
|---|---|
| Calories | ~ 320 kcal |
| Protein | 10g |
| Carbohydrates | 45g |
| Fat | 12g |
| Fiber | 5g |
| Sugar | 12g |
| Note: Values are estimates. |
Variations & Add-Ins
- Blueberry Lemon: Gently fold the zest of one lemon and a handful of fresh blueberries into the batter right before cooking.
- Chocolate Chip: A classic for a reason. Sprinkle a few dark chocolate chips onto each pancake right after you pour the batter onto the griddle.
- Banana Walnut: Fold in a mashed ripe banana and ¼ cup of chopped walnuts for a seriously hearty pancake.
Serving Ideas
Look, maple syrup is non-negotiable here. The deep, robust flavor of buckwheat and pure maple syrup is a match made in heaven. I also love a dollop of full-fat Greek yogurt and a pile of fresh berries for a hit of tang and freshness. And bacon. Always bacon on the side.
Storage & Reheating
Let the pancakes cool completely on a wire rack. Then, you can stack them with parchment paper in between and store them in a zip-top bag in the fridge for 3 days or the freezer for 3 months. To reheat, I never use the microwave—it makes them soft! Instead, pop them in a toaster or toaster oven until warm and crisped up on the edges. It brings them right back to life.
My Two Cents
No buttermilk? NO PANIC. My favorite hack: take a 1-cup liquid measuring cup, add 1 tablespoon of white vinegar or lemon juice, and then fill it up to the 1-cup line with milk (any kind). Let it sit for 5 minutes until it curdles slightly. Boom. “Clara’s Cheater Buttermilk.” It works perfectly every single time.
You Asked, I’m Answering
- “Why are my pancakes coming out flat?” Your baking powder might be old! It loses its potency over time. To test it, stir half a teaspoon into a cup of hot water. If it doesn’t bubble vigorously, it’s time for a new can.
- “Can I make the batter the night before?” I don’t recommend it. The baking powder will activate and then lose its oomph, resulting in flat pancakes. It’s a quick batter to make in the morning, I promise!
- “The batter seems too thick. Should I add more milk?” Buckwheat batter is naturally thicker than a standard pancake batter. Trust the process. It should be scoopable, not pourable. If it’s genuinely like cement, add a tablespoon more milk at a time until it loosens up.